For economic and environmental reasons, the oil can often be strained and reused a second time, provided it has not been heated to its smoke point repeatedly or left to cool with the food debris still in it. Drain the finished potatoes on a wire rack rather than paper towels to allow steam to escape.
Avoid Soggy Potatoes with Perfect Olive Oil Frying Techniques
This is significantly higher than the temperature required to properly fry potatoes, which usually occurs between 325°F and 375°F (160°C to 190°C). The Science of Heating Olive Oil To understand the process, it is essential to look at the chemistry of the oil itself.
Fry in small batches to prevent the oil temperature from plummeting. Extra Virgin Not all olive oils are created equal when it comes to the fryer.
Avoid Soggy Potatoes with Perfect Olive Oil Frying Techniques
Extra virgin olive oil is rich in monounsaturated fats, which are remarkably stable when exposed to heat. The oil itself retains much of its nutritional value after frying, though it will inevitably absorb some water and food particles.
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